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The 1996 Cabernet Sauvignon Estate is a powerful, black ruby/purple-colored wine with cherry liqueur-like flavors, full body, loamy, earthy scents, and a terrific, long finish that suggests 20-30 years of ageability.Robert Parker | 94 RPOpenly fruity and seductive, with layers of cherry, currant and berry; extraordinary flavors and balance.--Chateau Montelena vertical. Drink now through 2012. — JLWine Spectator | 92 WSGood ruby-red. Spicy, roasted aromas of cassis, black plum, toasty oak and pepper. Lush, jammy and a bit undifferentiated; showing its baby fat today. Seems distinctly less lively than the ’95, but the tannins are quite fine for the vintage and there excellent finishing persistence.Vinous Media | 90 VM

The first release from the 20-acre Thorevilos Vineyard (co-owned by David Abreu and Ric Forman) is the 2000 Cabernet Sauvignon Thorevilos, a blend of 88% Cabernet Sauvignon, 10% Cabernet Franc, and 2% Petit Verdot. It is a dense, sweet, black currant-flavored effort with hints of scorched earth, cedar, and flowers in the background. Fruit-driven (mostly blue and black fruits), with a Pomerol-like succulence/lushness, it should drink well young, and evolve for 15+ years.Napa Valley’s most gifted vineyard manager, and certainly a must-hire for those looking to develop great vineyards and produce top quality wines, David Abreu continues to fine tune his own estate, producing some of the most prodigious Cabernet Sauvignons in the world.Robert Parker | 92 RP

Aromas and flavors of berries, earth and lightly toasted oak follow through to a full-bodied palate, with fine tannins and a long finish. Needs some bottle age to come together. Pure Cabernet Sauvignon. Best after 2006. 1,000 cases made, 200 cases imported.Wine Spectator | 90 WSSaturated ruby. Bright aromas of blackcurrant, licorice and violet. Very rich, lush and chocolatey; seamless and mouthfilling. This shows the fleshiness of the vintage.Vinous Media | 90-92 VM

Amazing density; the aromas billow up from the glass and weave together sinuously, taking you on a magic carpet ride before the wine even hits your mouth. This wine has the power of a monster California Cab while retaining the subtlety of a first-growth Bordeaux. It is just a massive blast of dark fruit, incredible viscosity, silky textures and soft herbs, pepper and spice. The oak—all new, all French—is unobtrusive and perfectly integrated.Wine Enthusiast | 97 WEThe 2002 Cabernet Sauvignon is mature and near-term in the glass with earthy and funky tones that resonate with the remnants of a once-sweet fruit frame that has shifted almost fully into a stewed fruit core. Full-bodied, I recommend drinking this in the next few years, as it currently offers elements of dried blackberries and tar across the mid-palate. For a generous wine, it’s starting to wind down and only has a few years left. I recommend enjoying this bottle with an aged ribeye steak.Robert Parker | 96 RP(bottled in August of 2004; includes bits of merlot and cab franc) Bright ruby-red. Superripe aromas of cassis, black raspberry, minerals and chocolate. Rich, lush and expressive; superconcentrated but not at all heavy. In fact, this broad, suave wine offers a compellingly silky texture. Finishes impressively rich, dry and long, with firm but fine-grained tannins. Wait until 2010 before drinking this superb cabernet, by which time it may merit an even higher rating.Vinous Media | 93+ VMFirm and taut, with dusky spice and freshly ground pepper nuances to the dark berry, currant and cherry aromas and flavors, lingering impressively on the chewy finish. Doesn’t have the pure fruit of previous vintages, but it should soften and broaden, developing more depth with cellaring. Best from 2008 through 2015. 3,400 cases made. —Wine Spectator | 93 WS

Deep garnet-purple in color, the 2007 Cabernet Sauvignon CCS is profoundly scented of baked plums, cherry tart and warm wild blueberries with touches of cinnamon stick, cloves, star anise and fertile loam plus an earthy waft of moss-covered tree bark. The palate is a hedonist’s fruit bowl of red, black and blue berry preserves layers in a full-bodied, decadently plush package, with an uplifting line of freshness to balance and an epically long finish. Pure sex in a glass!Robert Parker Wine Advocate | 100 RPPacks a wallop, with a broad, deep range of flavors, from exotic, spicy, vanilla- and mocha-accented oak to a dense, vibrant core of wild berry and blackberry that flows smoothly, gaining traction and tannic grip on the finish.—Blind 1997/2007 California Cabernet retrospective (January 2017). Drink now through 2026. 250 cases made.Wine Spectator | 95 WS

The 2015 Cabernet Sauvignon (Napa Valley) is absolutely delicious. Ripe, radiant and seductive, the 2015 is going to be nearly impossible to resist young. Even so, there is plenty of structural underpinning beneath all of the fruit. Sweet floral notes develop in the glass, adding lift, but above all else, the 2015 is a wine of textural voluptuousness, all in a silky, mid-weight style that is hugely appealing.Antonio Galloni | 93 AG

With more minerality as well as a bloody, iron character, the perfect 2016 Cabernet Sauvignon Lotus Vineyard is 97% Cabernet Sauvignon and 3% Petit Verdot that saw 27 months in new French oak barrels. Incredible notes of blackcurrants, graphite, tobacco, Asian spices, and dried herbs all emerge from this full-bodied, ultra-pure, layered, and just incredible wine that tops out my scale. Coming from a vineyard at the base of Howell Mountain and aged in 90% new French oak, it has the class to offer pleasure even today yet is going to benefit from 7-8 years of bottle age and keep for 3-4 decades. It’s one of the greatest young Cabernets I’ve ever tasted.Jeb Dunnuck | 100 JDThe 2016 Cabernet Sauvignon Lotus Vineyard is the most powerful and backward of the three single-vineyard Cabernets at Dana. Brisk and finely cut, the 2016 captures a stunning interplay of freshness, structure and vibrancy. Readers will have to be patient, as the 2016 is going to need a number of years to be at its very best. Even in the early going, though, it is pretty memorable. Gravel, sage, menthol, crushed flowers and white pepper add aromatic nuance to a brooding, tannic Cabernet Sauvignon built for the cellar.Vinous Media | 100 VMThe 2016 Cabernet Sauvignon Lotus Vineyard is made up of 97% Cabernet Sauvignon (clones 4 and 15) and 3% Petit Verdot. It fermented 46% in oak tanks, 38% in concrete and 16% in barrels. It was on the skins for 28 to 43 days and aged in French oak barrels for 27 months. Deep garnet-purple in color, it is a little shy to begin, before opening up with provocative lilacs, cinnamon stick, cloves and underbrush over a core of blackcurrant cordial, preserved plums and Black Forest cake plus a waft of cast-iron pan. Full-bodied, the palate is an exercise in grace, with wonderfully harmonious perfumed black fruit framed by very fine-grained tannins and bags of freshness, finishing very long.Robert Parker Wine Advocate | 99 RPThis is a very solid red showing an impressive, vertical line of tannins and acidity with blackberry and blueberry character. Full body, a cylinder of fruit and chewy yet polished tannins. Extremely persistent. Needs three or four years to come together. Try after 2022.James Suckling | 98 JS

Gorgeous aromas of blackberries, currants and plums with some spices. Walnuts and chocolate, too. Full-to medium-bodied with very fine tannins and delicious, succulent fruit, as well as hints of herbs. Some stemmy character. So balanced and delicious. 90% cabernet sauvignon, 5% merlot, 4% malbec and 1% petite verdot. Drink or hold.James Suckling | 95 JSThe 2018 Cabernet Sauvignon Vaso is cut from the same cloth, offering beautiful purity and richness. It’s slightly more pure and darker than the spicier 2017 and has notes of cassis, redcurrants, dark chocolate, tobacco, and violets. Full-bodied on the palate, it has silky tannins, terrific overall balance, and just loads of character and charm. It’s in the running for the greatest Napa Valley Cabernet Sauvignon under $100.Jeb Dunnuck | 94 JDThe 2018 Cabernet Sauvignon Vaso is a potent, somewhat burly wine. It will need a few years to help the tannins soften. There is plenty of weight and power. Time in the glass helps the aromatics open, but the 2018 is not an easygoing wine from Dana. It needs a bit of time.-Antonio Galloni | 90 AG

The 2018 Cabernet Sauvignon (Oakville) is fabulous. Moreover, it shows the important strides that have been made here in recent years. A wine of depth as well as energy, the Oakville Cabernet is both complete and absolutely delicious. Time brings out a whole range of leather, spice and chocolate notes to play off a core of intense, dark-fleshed fruit. I would prefer to cellar the 2018 for at least a few years. In a word: impressive.Antonio Galloni | 94 AGShows intense raspberry and black currant fruit flavors with a good racy edge to match their concentration, while lively anise, black tea and savory details fill in throughout. This also has a nice mineral thread on the finish, which extends nicely as the fruit lingers. Best from 2023 through 2035. 24,500 cases made.Wine Spectator | 92 WSReally intense scents of herbs, ripe black fruit, boysenberries, leather and wood smoke. Spicy palate with a vibrant acidity, balanced and layered. (Drink between 2022-2035)Decanter | 92 DECLots of dark chocolate, blackberries, blackcurrants, tar and dark spices on the nose. Violets and licorice, too. Medium-to full-bodied, dark and spicy with medium tannins. Drink after 2022.James Suckling | 91 JS

A killer wine as well as a smoking value, the 2018 Cabernet Sauvignon comes all from the estate vineyard outside of St. Helena and spent 20 months in 70% new French oak. Loads of crème de cassis, blueberries, toasted spices, and flowery incense make up the bouquet, and it hits the palate with a ripe, round, sweetly fruited, perfectly balanced style that’s already impossible to resist.Jeb Dunnuck | 95 JDMade from 100% Cabernet Sauvignon, the 2018 Cabernet Sauvignon was aged for 20 months in oak, 70% new. Deep garnet-purple in color, it offers up fragrant notions of minted cassis, blackberry compote and spice cake with suggestions of cardamom and chocolate box. The full-bodied palate is rich and plush, packed with spicy black fruits and finishing with great length. 950 cases were made.Robert Parker Wine Advocate | 93 RP

The 2018 Il Caberlot is a stunning wine. It’s not the most immediate nor explosive Caberlot, but it is such a tremendous example of this wine. The bouquet alone is mesmerizing. Crushed herbs, rose petal, mint, blood orange, incense and sweet pipe tobacco all build in the glass. Imagine Cheval Blanc, but with a good dose of Tuscan sun. Readers who can find the 2018 should not hesitate, as it is magical. I imagine it will be even better in the commercial magnums than this 750ml tasting sample.Antonio Galloni | 100 AG(Il Caberlot “Trentesimo”- Podere Il Carnasciale) The 2018 is the thirtieth vintage of Il Caberlot ever produced by Podere Il Carnasciale, so the Rogosky family has naturally noted this on the label with the “Trentesimo” moniker to mark the occasion. I have to also note my satisfaction at receiving a sample of this wine in a regular-sized bottle (remember that Il Caberlot is only commercialized in magnums), with the label dutifully reporting it as a “demi-magnum”. The wine is an absolute classic in the making, offering up a pure and complex nose of cassis, dark berries, a touch of Tuscan herb tones, Cuban cigar wrapper, a beautiful base of soil tones and a deft framing of cedary new oak. On the palate the wine is pure, refined and full-bodied, with a fine core of black fruit, lovely soil inflection, ripe, buried tannins and a long, superbly balanced and seamless finish. I love the sense of grace here, as the wine comes in at 13.5 percent octane and shows a beautiful synthesis of perfectly ripe fruit and classical aesthetic sensibilities. What a wine to mark the thirtieth anniversary vintage of Il Caberlot! (Drink between 2032-2080)John Gilman | 96 JGCompelling aromas of truffle, violet, raspberry and cherry draw you in, while the supple texture and vibrant structure hold your attention. Balanced and open, this red is appealing from beginning to end. Caberlot. Drink now through 2029. 800 cases made, 120 cases imported. Wine Spectator | 94 WSImpressive aromas of sage, mint and currants follow through to a full body with round, fine tannins that are nicely integrated into the wine. Fresh and vivid finish. Very balanced and attractive. Drink in 2023 and onwards, but already very attractive.James Suckling | 94 JS

The 2019 Cabernet Sauvignon is blended with 10% Merlot, 6% Petit Verdot and 1% Cabernet Franc and aged 10 months in 60% new French oak. Deep ruby-purple in color, it opens with notes of rose petal perfume, cinnamon and garrigue with a core of black and red currant fruit and meaty, savory undertones. The palate is medium-bodied, silky and elegant with fresh, uplifted flavors and a lovely array of spices lingering on the finish. This is an excellent value!Robert Parker Wine Advocate | 92 RPThis is big and rich. Plum, chocolate and dried fruit on the nose and palate. Full-bodied and velvety with a juicy finish. Opulent, yet fresh. Drinkable now, but better in 2025.James Suckling | 92 JSCedar oil, charred cherry and tobacco aromas make for a dense, heady nose in this bottling. Chiseled tannins frame the roasted black cherry, cola and coffee flavors on the rich and hearty palate, which is powerful while still maintaining structure.Wine Enthusiast | 92 WEThe base appellation 2019 Cabernet Sauvignon sports a ruby/purple hue as well as a spicy, complex nose of red and black fruits, spicy oak, dried flowers, and tobacco. This charming, elegant, seamless wine has lots of fruit, notable balance, and a great finish.Jeb Dunnuck | 90 JD

The 2019 Cabernet Sauvignon State Ranch comes from a parcel in the center of the valley, but it’s one that is relatively rocky and well drained, according to winemaker Joe Harden. Apparently, the vineyard is now owned by Thomas Keller. Delicate hints of sage and mint accent black cherries and blueberries on the nose, while the medium to full-bodied palate is defined by softly dusty tannins and ample, mouthwatering length.Robert Parker Wine Advocate | 94 RPI loved the 2019 Cabernet Sauvignon State Ranch. This Yountville beauty has a great nose of pure cassis and blackcurrant fruits as well textbook Cabernet notes of lead pencil shavings, chalky mineral, and tobacco. Medium to full-bodied, concentrated, and perfectly balanced, it has fine tannins and the class to evolve for 15 years or more.Jeb Dunnuck | 94 JDStewed blackcurrants, cassis, smoked meat, toffee and walnuts on the nose. Full-bodied with fine, sleek tannins and fresh acidity. Succulent and polished with a juicy, flavorful finish. Drink from 2023.James Suckling | 94 JSThe 2019 Cabernet Sauvignon State Ranch offers good upfront intensity, but it is ultimately just a bit lean. There is good energy though. Dark cherry, tobacco, licorice, leather and dried herbs build with a bit of time, and yet the 2019 remains a touch nervous and compact. Perhaps it will flesh out more with some time.Antonio Galloni | 93 AGA sleek, refined style, with ample density to the core of cassis, plum and dark cherry compote notes but without overt muscle or heft, picking up light cedar, alder and savory accents along the way. Shows a subtle iron twinge at the very end. Best from 2023 through 2035. 5,300 cases made.Wine Spectator | 93 WSThis is a soft, herbal and pillowy wine, 100% varietal and made from one of the cooler climates found in the valley. Ethereal and earthy, it shows secondary characteristics of sage, rock and cedar, never losing its full-bodied plushness along the way.Wine Enthusiast | 91 WE

Aged in 50% new and 50% second-use American Oak from the Duncan family’s The Oak cooperage in Higbee, Missouri. Matt Duncan joined me for my tasting, and he says the Petit Verdot in the blend, of which there is 0.4%, is co-fermented with the Cabernet Sauvignon, intended to bring focus to the Cabernet fruit. A compelling, brooding, muscular rendition of Cabernet from Alexander Valley with gorgeous boysenberry notes, black currants, and rose petals laced with vanillin notes and toasty oak. Medium to full-bodied with black currants, ripe blackberry and black cherry notes framed by velvety tannins laced with that irresistible vanillin note. Toasty oak spices lend a hint of sweetness, balanced by grippy acidity. Long and complex, revealing umami, garrigue, and crushed slatestone on the finish. It’s a terrific wine from the Alexander Valley.Decanter | 95 DEC